Wednesday, August 15, 2012

This recipe is usually made according to ratio, so that you can scale up and down as you want. To fill an 8 inch cake pan 3/4 of the way - follow the amounts I've given below. Feel free to change the cup size as you want, and follow the recipe. You get about 4 times the volume of the cup used.

1.Divide the water/milk mixture into 3 parts, color 2 of them orange and green respectively. Leave one plain. Keep the orange and green mixtures in wide pans, they will go on the stove later.

2.In a kadai [wok shaped pan], over medium hear, dry roast the suji for about 5 minutes to bring out the flavor. Constantly stir throughout the halva process, otherwise it will burn.

3.Add the ghee, and let it brown, about 15 minutes.

4.Add in the raisins and cashews or whatever else you choose, cook for a minute.

5.Reduce the heat to slow, mix in the sugar, and immediately divide into 3 parts, add one each to the orange and green liquid containing pans. Add the plain water/milk mixture to the remaining part.

6.According to your desired order of layering, decide the order of semolina mixtures to be cooked. Since I would invert the pan later, I chose orange first.

7.Cook the orange mixture until it thickens , and leaves the sides of the pan. Layer onto a prepared pan, or ring mould while hot, it will be easiest to handle.

8.Now cook the white mixture and then green mixture until ready, layer them both while hot, packing well, and then invert the entire thing. The halva has enough ghee that it will come out easily, and if you pack it well enough, it won't crumble either. When refrigerated, it will look like above, when hot, it will be crumbly, and delicious :)

9.Serve warm [usually served in bowls, not packed like above], keep in the refrigerator for a tleast a week.